Here's a recipe for Sicilian caponata

Here’s a recipe for the Sicilian caponata mentioned in Cindy’s Hodel’s column in House + Home. The tangy relish can be served over fish, pasta, cutlets or roasted potatoes, or served as an antipasto with crusty bread. It will keep 4 days in the refrigerator, up to 3 months in the freezer, or indefinitely if canned.

Caponata

Serves 6 to 8

2 large eggplants

Kosher salt

6 celery ribs

1 ½ cups olive oil (not extra virgin)

1 medium onion, thinly sliced

1 cup green olives, pitted and coarsely chopped

Scant ½ cup drained capers

1 ½ cups tomato sauce

½ cup white wine vinegar

2 tablespoons sugar

¼ teaspoon freshly ground black pepper

Toss eggplant with 2 tablespoons kosher salt in a colander set over a bowl and let drain one hour.

Meanwhile, blanch celery in a 1 ½ quart saucepan of boiling well-salted water for 1 minute; drain well.

Rinse eggplant well and pat dry with paper towels. Heat 1 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking. Fry eggplant in small batches, stirring and turning, until golden brown and tender, 3 to 4 minutes per batch. With slotted spoon, transfer to paper towels to drain. Discard any oil remaining in skillet.

Add remaining ½ cup oil to skillet, then add onion and cook over moderate heat, stirring occasionally, until golden, about 10 minutes. Add celery and cook, stirring, for 1 minute. Stir in olives, capers, tomato sauce, vinegar, sugar, ½ teaspoon kosher salt, and pepper, bring to a simmer, and simmer uncovered for 5 minutes. Add eggplant and simmer, uncovered, stirring occasionally, for 10 minutes.

Transfer caponata to a wide shallow dish. Cool, uncovered, then refrigerate, covered for at least 8 hours to let flavors develop. Serve at room temperature.

Adapted from The Gourmet Cookbook by Ruth Reichl